Venue Information for のいえ

しんしんSY

Konotsukasa純米吟醸　夏祭り　うすにごり微発泡13度純米吟醸おりがらみ発泡

Shibata Shuzojo Aichi

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しんしんSY

I have been wanting to drink this brand since I saw it in "dancyu". I finally found it. The only light nigori of the day! Sweet and sour, delicious 😋. This is another summer sake! I also want to try another Takashi no Tsukasa! extensive knowledge The label has been renewed this year Rice polishing ratio: 60 Rice：100% Yumesansui produced in Aichi prefecture Alcohol content: 13%.

Japanese>English

しんしんSY

自然酒にいだしぜんしゅ　おだやか　生酛　夏の純米吟醸純米吟醸生酛

Niida Honke Fukushima

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しんしんSY

kiwi🥝 extensive knowledge Alcohol content: 15%. Rice polishing ratio: 60

Japanese>English

しんしんSY

AsabirakiBLACK STYLE＜生＞　～黒麹仕込み～特別純米原酒生酒

Asabiraki Iwate

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しんしんSY

It is very crowded in front of the cold storage room on the first floor. So I'm going upstairs to look for it. What is this black label? I can't read it well. I see on the back that it's "Asa Kai". I've had this a few times in the past, but this is my first time to try the black style. It's sweet with a little sourness. It's a special junmai, but I don't detect any cloying taste. Delicious 😋. The food, my friend chose a good selection! The pace of drinking sake, quickens â knowledge Alcohol content: 13 degrees Sake degree: -18.8 Acidity: 3.1 Amino acidity: 1.4 Rice used: Domestic rice Rice polishing ratio: 60

Japanese>English

しんしんSY

Senkinかぶとむし純米吟醸

せんきん Tochigi

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しんしんSY

Summer Sake Comparison Kabutomushi has more acidity like lemon squash! It was so hot in Tokyo, so we had to cool down first! I left the cooking to my friend who doesn't drink alcohol! Knowledge Rice Source： Yamadanishiki (Sakura City, Tochigi Prefecture) Rice Polishing Ratio： Koji Rice 50%, Kake Rice 60 Alcoholic Beverage : 14

Japanese>English

しんしんSY

KazenomoriALPHA 1 夏の夜空純米生酒

Yucho Shuzo Nara

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しんしんSY

Class meeting for this school year at Ninoie. The restaurant is full to capacity again tonight. Meeting with my sake-loving friends over drinks! We started with summer sake! Discovery of Kaze no Mori! I guess this is the first one! A refreshing, slightly acidic and delicious sake! My friend loved it so much that she kept refilling her drink! It is such a delicious sake 🍶. As usual, I try the sake I'm interested in 🍶. knowledge Rice used: "Akitsuho" from Nara Prefecture Polished 70%. Specified name sake, etc. Nama-shu 11% alcohol by volume

Japanese>English

御前酒1859生純米生酒

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Auras of the day We added Asahi Hou and compared 3 kinds of sake. I've been drinking Gozenshu in Okayama last year and this year! I've had a lot of 9, but this 1859 was new to me! I have a faint memory of it as if it was fresh because it was a fresh sake! Thank you very much! extensive knowledge Rice used: 100% Omachi rice produced in Okayama Prefecture Rice polishing ratio 65 Alcohol 15% (alcohol by volume) Sake degree +2.0 (slightly dry) Acidity / Amino acidity 1.7/0.8

Japanese>English

しんしんSY

Kyokuho泰平（たいへい）　純米吟醸火入れ純米吟醸

Kyokuho Shuzo Hiroshima

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しんしんSY

Comparison of Asahi Hou I felt that the fire-roasted one tasted gentler. extensive knowledge Taihei" is named after "Tai" of the former master brewer, Taiji Hamamura, and "Taihei" of his son, Yohei Hamamura, who is the 7th master brewer. Rice: Hachitan-Nishiki produced in Hiroshima Prefecture Rice polishing ratio 60 Alcohol content: 16-17%. Sake degree +4.0 In-house yeast (KB-1) Acidity 2.0

Japanese>English

しんしんSY

Kyokuho泰平　純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過

Kyokuho Shuzo Hiroshima

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しんしんSY

Asahi Hou is also a brand new to me! This day was all about firsts! We compared the unfiltered nama sake and the hi-ire sake. I found the hi-ire one to be gentler and easier to drink. Knowledge Ingredients: Rice, Rice malt Alcohol content: 17-18 Sake degree: +1.0 Acidity: 1.9 Rice type: Hachitan-Nishiki Polishing ratio: 60

Japanese>English

しんしんSY

Matsumidori特別純米　生原酒特別純米原酒生酒

Nakazawa Shuzo Kanagawa

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のいえ

しんしんSY

brand new issue extensive knowledge It is a limited distribution product, handled only by 8 liquor stores in Japan. Ingredient rice: 20% Yamadanishiki from Okayama Prefecture, 80% Miyamanishiki from Nagano Prefecture Alcohol content: 15 to 16 degrees Celsius Polishing ratio: Koji rice 50%, Kake rice 55 Sake meter degree -5 Acidity 1.8

Japanese>English

弍乃越州吟醸吟醸

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Unfamiliar brands Retro label, black letters on white background, drinking comparison It's from Asahi Shuzo, the brewer of Niigata's Kubota! I didn't know that. My memory of the taste is a little hazy. I think it was dry, or neither. knowledge Rice used as raw material Koji rice (Chishura) Kake rice (Chishura) Polishing ratio koji rice 55% / kake rice 55 Sake degree +4 Acidity 1.1 Alcohol degree 14

Japanese>English

しんしんSY

Shuho純米吟醸　雄町　生原酒純米吟醸原酒生酒

Shuhozo Shuzo Yamagata

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しんしんSY

Shuho drinking comparison I honestly liked this Junmai Ginjo Omachi better than the summer sake 🫶. in that it was sweet and tasty 😦. This was my first Junmai Ginjo Omachi Nama Genzake! The owner of Noye always selects and delivers new items on Wednesdays! There are always a few rare and new items in the store! I plan to visit more often in the future! Knowledge Alcohol content】17 Sake meter] -3 Acidity】1.5 Rice] 100% Omachi from Okayama Prefecture Rice polishing ratio] 50%. Yeast] YK009 yeast

Japanese>English

しんしんSY

ShuhoBEACH SIDE（ビーチサイド）純米吟醸純米吟醸生詰酒

Shuhozo Shuzo Yamagata

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しんしんSY

Meeting for the third year in a row Shuho BEACH SIDE Junmai Ginjo This time, we chose a double of Shuho because Yamagata sake can't be outdone by Akita sake! The tropical 🏝️ label reminded me of summer! It makes me want to go to Hawaii or Guam! Sweet but refreshing! In a past post, I described it as a muscat! a brief description of this wine Alcohol content] 17 Sake meter] -10 Acidity】1.7 Rice】100% Yamagata rice, 100% Izu Sanbai Polishing ratio] 55 Yeast] Yamagata yeast YK-2408, NF-KA

Japanese>English

しんしんSY

多島美（たとうび）

Nakajimaya Shuzojo Yamaguchi

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しんしんSY

Apparently it's a rare brand of sake. The last time I came here, there was a bottle, but I didn't go through with it. And this time I tried it for the first time! It is a sweet and sour sake. It seems that not many of them are produced yet. A brand I want to keep in my memory! I pray that it will grow up to be a big success. Kanagawa Prefecture vs. Yamaguchi Prefecture, this time Yamaguchi Prefecture has the upper hand! extensive knowledge The word "tatobito" comes from the scenery of the Seto Inland Sea with its beautiful islands. Rice] Yamadanishiki, Shunyo Alcohol content】14度 Polishing ratio] Undisclosed

Japanese>English

loopy

Good morning, Shinshin SY. I am always reading your site. I have never seen this sake before. If the sake rice is Shunyo, does that mean the ginjo aroma is 4MMP, which is very popular now? Was it like a wine made from Muscat?

Japanese>English

しんしんSY

Good morning, loopy. I looked up the yeast on the internet but could not find any mention of it. As for the taste, please see my comment below. I didn't taste any muscat but it was easy to drink!

Japanese>English

しんしんSY

https://wakamatsuyasaketen.com/archives/19355/masumi-buyuu-tatoubi-yamamoto/

しんしんSY

I have relearned the 4MMP. I heard that Shunyo used in Koei Kiku's Haruzion is what is served from sake rice. I had to review it. Thank you 😊

Japanese>English

しんしんSY

Izumibashiとんぼラベル山田錦純米吟醸中取り生原酒純米吟醸原酒生酒中取り

Izumibashi Shuzo Kanagawa

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しんしんSY

Again, I'm on the first floor, looking for something that interests me. Let's go with this combination Kanagawa Prefecture vs. Yamaguchi Prefecture Tonbo Label Yamadanishiki Junmai Ginjyo Nakadori Nama-nama-nara Sake was a first for us! It was fresh and fruity 🍶. extensive knowledge Rice used: Yamadanishiki from Kanagawa Prefecture Yeast used: Association No. 9 Rice polishing ratio: 58 Alcohol percentage: 17

Japanese>English

しんしんSY

RyozekiRz50 純米吟醸 Sweet Emotion純米吟醸

Ryozeki Shuzo Akita

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しんしんSY

What do you think of Rz50 Junmai Ginjo Sweet Emotion? It was sweet and fruity, just the way I like it. Hanayu and Suitama are good, but let's not forget Rz50! knowledge Rice used: Gohyakumangoku Rice polishing ratio: 50 Alcohol content: 15%. Sake degree: -2

Japanese>English

しんしんSY

RyozekiRz50 純米吟醸 Dry Evolution純米吟醸

Ryozeki Shuzo Akita

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しんしんSY

This is the 401st time that Akita sake has been at the top of my list. I chose both if I could make this combination! There are many good ones on the 2nd floor! Rz50 Junmai Ginjo Dry Evolution and Sweet Emotion Looking at the recent postings at Sake-no-Wa, it seems that +8 and -2 are circulating! Looking at my past history, I've only had Dry Evolution! The taste is refreshing, but still spicy 🥵. I finished Dry Evolution first, feeling that I probably prefer Sweet Emotion. Knowledge Rice： Gohyakumangoku Rice polishing ratio: 50 Alcohol content: 15%. Sake degree: +8

Japanese>English

しんしんSY

Takachiyo辛口純米生原酒美山錦おりがらみ純米原酒生酒

Takachiyo Shuzo Niigata

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しんしんSY

Takachiyo found hiding in the back of the cold storage 💡. Capture. Red label. a bit of an oddity I'll put it in here somewhere. It's hard to drink casually 🥵. I thought it would be fruity and easy to drink from the image of Takachiyo The label says +19. No wonder it's spicy! I looked it up and found that I drank it in Kushiro in the past. It was listed as spicy at that time too! I'll never forget this red Takachiyo! Knowledge Ingredients: Miyamanishiki Rice polishing ratio: 65 Sake degree: +19 Acidity: 1.5 Amino acidity: 1.3 Alcohol percentage: 18-19

Japanese>English

しんしんSY

Michizakura純米完熟バナナ酵母純米

Michizakura Shuzo Hokkaido

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しんしんSY

I finally found it 🍌. Since I saw it in the past at the eight food centers I didn't go through with it at that time. I drank many kinds of Sanzen Sakura itself and Fukurokuju, but this fully ripe banana yeast was the only one I couldn't find. Well, the aroma is banana 🍌. It's also banana in the mouth. It's a rare sake! I was very impressed 🥹. I am not a fan of bananas by any means, but I will never forget the existence of this kind of sake! I did some research and found out that there is also a junmai ginjo with banana yeast! I'm sure I'll come across it again somewhere... knowledge This is a limited edition sake brewed with "fully ripe banana yeast" developed by Tokyo University of Agriculture. This yeast is used in only three breweries in Japan, including the Sanzen Sakura Sake Brewery. Rice used: Comet, Hokkaido rice Rice Polishing Ratio : Koji 55/Kake 55 Alcohol content : 15

Japanese>English

しんしんSY

9代目於多福　純米吟醸純米吟醸　すずかぜ　火入純米吟醸

Tsuka Shuzo Hiroshima

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のいえ

しんしんSY

I was curious about the label, so I chose it! I sometimes come across it at Otafuku, Koko no Ie, and Mr. Koko no Ie. I was curious about it last time, but I didn't let it pass me by, so I'll have it this time... It's already the season for summer sake! This one is also a refreshing type, similar to the aforementioned Mojyu-Mojyu! Knowledge 100% Yumachi rice Polishing ratio 50%. Alcohol content 15

Japanese>English

しんしんSY

Kirakucho潤わ潤わ(じゅわじゅわ)　純米大吟醸　生酒純米大吟醸生酒

Kita Shuzo Shiga

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しんしんSY

There were many brands that I didn't know about and was curious about, so let's drink a little at a time! First of all, this "Moisturizing Moisture"! It's refreshing and easy to drink! The last time I drank the same brand, Kirakucho, it was very spicy, but compared to this, it was a completely different experience! Sake is really a wonder ‼️ Knowledge Ingredients : Yamadanishiki, Ginbuki Rice polishing ratio : 50%. Alul. content : 16

Japanese>English

のいえ

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